Josh's College Barbecue Sauce
Yield
1 cupPrep
5 minCook
0 minReady
5 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
ketchup
|
|
| 2 | tablespoons |
vinegar
|
|
| 1 | teaspoon |
lemon juice
|
|
| 2 | tablespoons |
worcestershire sauce
|
|
| 4 | tablespoons |
water
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 3 | tablespoons |
brown sugar
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
dry mustard
|
|
| 1 | teaspoon |
chili powder
|
|
| 1 | teaspoon |
paprika
|
|
| ½ | teaspoon |
red pepper flakes
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
ketchup
|
|
| 3E+1 | ml |
vinegar
|
|
| 5 | ml |
lemon juice
|
|
| 3E+1 | ml |
worcestershire sauce
|
|
| 6E+1 | ml |
water
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 45 | ml |
brown sugar
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
dry mustard
|
|
| 5 | ml |
chili powder
|
|
| 5 | ml |
paprika
|
|
| 2.5 | ml |
red pepper flakes
|
|
Directions
Combine all ingredients in a quart jar; shake well and refrigerate until ready to use as a basting sauce for barbecue chicken, beef or pork.
